Preparation

1. Prepare the jelly: gently heat the shallot vinegar in a small saucepan. Add the agar-agar and stir until completely dissolved. Boil for 1 min. Transfer to a plastic tin.

2. Preheat oven to 200°C (gas mark 7). In a coffee grinder or small chopper, blend the spices from the perfumed salt, mix with the coarse salt and place in the oven for 15 minutes, just before serving.

3. Meanwhile, open the oysters, reserving as much of their juice as possible. Place 1 teaspoon of shallot jelly on each oyster, followed by a squeeze of lemon zest.

4. Serve the oysters immediately on the warm, fragrant salt, which everyone can use to their own taste.